Pigeons Compote

Skewer six young pigeons in the same manner as for boiling, put forcemeat (see Sauces) into the craws, lard them down the breast, and fry them brown. Put them into strong stock, and when they have stewed three quarters of an hour, thicken it with a lump of butter rolled in flour. When you serve them up, strain your gravy over them, and lay forcemeat balls round them.

Pigeons In Savoury Jelly

After having roasted the pigeons with the head and feet on, put a sprig of myrtle in their bills, and make a jelly for them in the same manner as before directed for chickens, and treat them the same in every other respect.

Pigeons A La Daube

May be prepared in either of the modes already described for ducks, etc.

Pigeons Au Poire

Having made a forcemeat like the above, and cut off the feet, stuff them in the shape of a pear; roll them in the yolk of an egg, and then in crumbs of bread; stick the leg at top, and butter a dish to lay them in; then send them to an oven to bake, but do not let them touch each other. When enough, lay them in a dish, and serve with a good coulis under them.

Pigeons Surtout

Having forced your pigeons, lay a slice of bacon on the breast, and a slice of veal beat with the back of a knife, and seasoned with mace, pepper, and salt. Tie it on with a small packthread, or two small fine skewers are better. Spit them on a fine bird spit, roast, and baste them with a piece of butter, then with the yolk of an egg, and then baste them again with the crumbs of bread, a little nutmeg, and sweet herbs. When enough, serve them upon a goodcoulis, adding truffles, morels, and mushrooms.

French Pupton Pigeons

Having put savory forcemeat, rolled out like paste, into a tin dish ; add a layer of very thin bacon, squab pigeons, sliced sweetbread, asparagus tops, mushrooms, cocks-combs, a pa-Jate boiled tender and cut into pieces, and the yolks of hard eggs: make another forcemeat, and lay it over like a pie : bake it, and when enough, turn it into a dish, and pour gravy round it.

Pigeons Transmogrified

Season your pigeons with pepper and salt. Take a large piece of butter, make a puff-paste, and roll each pigeon in a piece of paste. Tie them in a cloth, so that the paste do not break, and boil them in a good deal of water. When they have boiled an hour and a half, untie them carefully that they do not break. Lay them on the dish, and pour a little good gravy round them.

Pigeons A-La-Soussell

Bone four pigeons, and make a forcemeat (see Sauces): stuff them, and put them into a stewpan with a pint of veal stock. Stew them half an hour very gently, and then take them out: in the meantime make a veal forcemeat, and wrap it all round them. Rub it over with the yolk of an egg, and fry them of a nice brown in good dripping. Take the gravy they were stewed in, skim off the fat, thicken with a leason of eggs and cream. Season with pepper and salt, mix all together, and stir one way till it is smooth. Strain it into your dish, and serve the pigeons on it: or instead of the leason and cream; glaze the breasts, and' serve on stewed sorrel, with the gravy in a tureen.